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Summer Berry Breakfast Polenta

Rating:

5

Average: 5(2 votes)

Like it:

If you're a fan of hot cereal for breakfast, brace yourself—this recipe for creamy polenta with fresh berries will blow your regular bowl of steel-cut oats out of the water. Feel free to sub in your favorite fresh fruit.

250

Calories

5g

Fat

8g

Protein

7

Servings

Ingredients

3/4 cStrawberries (sliced)

1/2 cblueberries

1 Tsugar

3 1/2 cStonyfield Organic 1% Milk

1 1/4 cquick cooking polenta

2 TStonyfield Organic unsalted butter

1 1/4 cStonyfield Organic Fat Free French Vanilla Yogurt

3 Thoney

3/4 tvanilla extract

1/4 tcinnamon

Nutrition Information:

Serving Size:

3/4 cup

Calories:

250

Calories from Fat:

45

Total Fat:

5g

Total Fat Percent:

8%

Saturated Fat:

3g

Saturated Fat Percent:

15%

Cholesterol:

15mg

Cholesterol Percent:

5%

Sodium:

80mg

Sodium Percent:

3%

Total Carbohydrate:

43g

Total Carbohydrate Percent:

14%

Dietary Fiber:

2g

Dietary Fiber Percent:

8%

Sugars:

23g

Protein:

8g

Protein Percent:

16%

Vitamin A:

4%

Vitamin C:

20%

Calcium:

20%

Iron:

6%

Tags:

Preparation:

Step 1

Stir together strawberries, blueberries and sugar.

Step 2

Bring milk to a gentle boil in a medium-size saucepan over medium-high heat. Reduce heat to low and add polenta in a steady stream. Whisk until well blended. Cook for 3 minutes or until thickened and smooth. Whisk in butter until it is melted and polenta has a creamy consistency.

Step 3

Remove saucepan from heat and stir in half of berries, yogurt, honey, vanilla and cinnamon. Sprinkle remaining berries over each serving; serve immediately.

Comments and Reviews

Comments

I have oatmeal for breakfast every morning and figured I would shake things up a bit and try this recipe out. Have to admit it was delicious and a great change from my usual oatmeal! For fruit I ended up using peaches and blueberries since that's what I had in the house & it was divine!